Lemon Blueberry Cake
Lemons and blueberrries are totally a match made in food heaven! To put it simply, this delectable from scratch cake is my absolute favorite lemon cake, and most probably will be yours too! Serve the cake with vanilla ice cream or whipped cream if you wish.The versatility of this cake is incredible, you can simply omit the blueberries and add raisins, cranberries or simply leave it plain lemony. It is still satisfying on its own!
- You can even use the same recipe to make cupcakes. I did a test batch and it turned out great! I even frosted them with a lazy cream cheese frosting!!
Tips And Notes
- Eggs should be at room temperature; they beat at a higher volume at room temperature, achieving a lighter cake texture.
- Butter too should be at room temperature; unlike other fats, butter holds air which leads to pocket of air, resulting in a fluffy cake.
- You will be using both lemon zest and lemon juice, I recommend using fresh lemon juice rather than the bottled – for a more vivid taste add a drop of pure lemon extract.
- Cake flour is the best choice for a light soft texture. All purpose flour may be used as a substitute but the end result will be more dense. I prefer the light soft texture here.
- Sift the cake flour, this will incoprporate the baking powder with flour, ensuring an even rise.
- Coat the blueberries with some flour to avoid staining the batter, and if you are using frozen blueberries, this step is inevitable!
- Grease and flour your cake pan. It helps your cake fall easily out of the pan.
- I made the cake with a bundt pan, but you can make it with a loaf cake pan. Either way, use a pan with 11 cups capacity..
- Once you have poured the cake into the pan, smooth it to ensure that the top of your cake will be evenly baked.
- Bake on your middle oven rack, allowing the hot air to circulate evenly around the cake, resulting in even baking.
- Bake the cake just enough, and don’t over bake, remember all ovens are different, so watch the cake toward the end of the baking time.
- Let your cake slightly cool down before converting it to a flat serving plate.
- No fancy presentation is required, just dust the cake with powdered sugar to give it that snowy effect.
2 1/2 cups cake flour
2 cups granulated sugar
¾ cup, 11/2 sticks butter, softened
1 cup milk
2 teaspoons baking powder
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon of lemon extract
1/2 teaspoon vanilla extract
1 1/2 cups fresh blueberries, plus 4 tablespoons cake flour to coat the blueberries before stirring them into your batter
¼ teaspoon salt
1/2 cup powdered sugar, to dust the cake
1. Lightly grease an 11 cup bundt pan or loaf cake pan with a piece of butter then gently coat with flour.
2. Preheat the oven to 180°C/ 350°F.
3. Place a rack in the center of the oven.
4. Sift the cake flour and add to it the baking powder and salt. Set aside.
5. Using an electric mixer, cream the butter and gradually add the sugar. Beat for 2 minutes. Scrape down the edges of the bowl. Add the eggs and beat for 30 more seconds. Gradually, stir in the milk and beat for 30 more seconds. Add the vanilla extract, lemon zest and lemon juice.
6. With the mixer on its lowest settings, add the flour mixture and beat just to combine. Mix in the fresh blueberries and mix one more time to incorporate the blueberries with the batter.
7. Transfer the batter to the prepared cake pan, and bake for about 55-60 minutes or until you insert a toothpick in the center of the cake and it comes out clean. Enjoy!
8. Set aside to cool down, then invert onto a flat serving dish. Sprinkle with powdered sugar to give the cake a snowy effect! Enjoy:
Recipe By Hadias Cuisine #Desserts #CakeRecipes